Vegan Dairy Free Stuffed Butternut Squash
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.8(25)
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Learn more →Ingredients
4 servings
For the squash
- 2 medium butternut squash (about 2 lb each), halved lengthwise and seeds scooped out
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
For the filling
- 1 lb italian pork sausage, casings removed
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 medium apple, cored and diced (such as honeycrisp or fuji)
- 3 cups kale, stems removed and leaves roughly chopped
- ½ tsp dried thyme
- ½ tsp dried sage
- ¼ tsp red pepper flakes
- ½ cup pecans, roughly chopped
- 1 tbsp balsamic vinegar
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Brush the cut sides and cavities of the squash halves with 1 tbsp of the olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper. Place cut-side down on the prepared baking sheet and roast for 35–40 minutes, until the flesh is tender when pierced with a fork and the cut edges are lightly caramelized.
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